Frozen Passion Fruit Meringue Cake Recipes

Steps:

• Make meringue layers:
• Preheat oven to 275°F.
• Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
• Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.
• Make mousse while meringues bake:
• Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
• Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
• Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.
• Assemble cake and freeze:
• Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly.

Steps:

• Crust:Preheat oven to 350 degrees.
• Pulse crackers in a food processor until finely ground. Pulse in butter and granulated sugar until combined. Firmly press into bottom and up sides of a 9-inch pie dish. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool completely.
• Filling:Reduce oven temperature to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree. Pour filling into crust.
• Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes. Transfer to a wire rack; let cool completely.
• Meringue Topping:Add topping shortly before serving. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy. Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. Pipe or spread meringue on pie, making sure it touches the crust all around. Lightly brown meringue with a kitchen torch.

Steps:

• In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine the egg whites and sugar. Cook whisking constantly until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Using a rubber spatula, gently fold in passion fruit curd until smooth.

Steps:

• For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
• Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream.
• Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
• For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.
• To serve: Allow the cake to sit at room temperature for 15 minutes. Cut the cake into wedges and place on serving plates. Drizzle with the syrup and serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
• For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
• Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.

Steps:

• Preheat oven to 250°F, with racks in upper and lower thirds. Stir together sugar and cornstarch. In the bowl of a mixer fitted with the whisk attachment, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 8 to 10 minutes.
• Draw two 5-by-10-inch rectangles on a sheet of parchment, spaced at least 2 inches apart. Turn parchment upside-down on a baking sheet and adhere corners with masking tape or tiny dollops of meringue. Repeat with another sheet of parchment and baking sheet, so you have 4 rectangles total. Divide meringue evenly among rectangles; spread to edges with an offset spatula.
• Bake until meringues are crisp and dry on outsides, but not developing any color, about 1 hour. Turn oven off (do not open door); let cool and continue drying in oven at least 2 hours and up to 1 day.
• Temper sorbets in refrigerator until softened but not melting, about 15 minutes. Transfer one meringue layer to a freezer-safe plate or tray. Gently spread one pint of sorbet evenly to edges of meringue. Repeat with remaining meringue and sorbet layers, topping with last meringue layer. Freeze until firm, at least 3 hours or, wrapped in plastic, up to 2 days.
• Beat cream to soft peaks on medium-high speed. Spread over top of cake; sprinkle with berries, coconut, and seeds. Slice and serve immediately, or cover with plastic wrap and return to freezer until ready to serve, up to 4 hours.